Thursday, September 3, 2009

Million Dollar Carrot Cake

I have never entered this cake in a contest when it didn't bring home a ribbon. It just wouldn't be fall without a great, moist carrot cake recipe!

Million Dollar Carrot Cake


1-1/4 cups all purpose flour

1 cup sugar

1-1/2 tsps baking powder

1 tsp salt

2 tsp cinnamon

¾ cup vegetable oil

2 eggs

2 tsps vanilla

1 cup grated carrots

1 cup chopped walnuts

3 ounces cream cheese, softened

1 tbsp milk

1 tsp vanilla

3 cups powdered sugar, sifted

Grease and flour an 8-inch square cake pan and set aside.

Preheat oven to 325 degrees.

In a large mixing bowl, combine flour, baking powder, salt, cinnamon, oil, eggs, and vanilla. Blend on low speed with an electric mixer for one minute. Fold in carrots and nuts. Pour into prepared pan. Bake for 40-45 minutes or until a toothpick inserted in center comes out clean . Cool cake in pan, on a rack for 20 minutes. Remove cake to the rack and cool completely.

To prepare frosting: Beat cream cheese, milk, and vanilla with an electric mixer until well combined. Gradually add powdered sugar, beating until smooth. If frosting is too stiff, add a few additional drops of milk. Frost top and sides of cake. Sprinkle chopped walnuts on top of wet icing and allow to set.

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